Food Network Magazine - (09)September 2020

weekend

cooking

To slice corn

kernels off the cob

without making a

mess, lay the ear

of corn on its side

or stand it up in

a bowl.

• Cut the kernels off 2 ears of corn. Pulse half the corn and
  1 egg in a food processor, then transfer to a bowl. Mix in
  the remaining corn, ¼ cup each flour, grated parmesan
  and chopped basil, 1 tablespoon cornstarch, ½ teaspoon
  kosher salt and a few grinds of pepper. Cook spoonfuls in
  an oiled skillet until golden, 3 to 4 minutes per side.

RYAN DAUSCH (3).

SEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 81

Parmesan Basil Corn Cakes

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